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1 pound/457 g spaghetti
1 clove garlic, for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling
Bunch fresh flat-leaf parsley, leaves picked and chopped
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1st Keep
 toreapage
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